Chef: Ann Gentry of Real Food Daily in Los Angeles. “Growing up, we always had heavily salted pecans served as a starter to enhance our appetites before the feast. This is my version, using better-quality salt, and less of it," says Gentry. These pecans can be served warm or cooled. They will stay fresh in a tightly sealed glass jar for up to a week.
- shelled raw unsalted pecans
- vegetable oil or melted butter
- fine-grained Himalayan Pink salt
1 | Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Wash pecans in mesh strainer under running water. Shake out any excess water. 2 | Toss together all ingredients in large bowl. Spread in single layer on prepared baking sheet, and bake 25 to 30 minutes, or until pecans turn deep brown. 3 | Transfer pecans to paper towels, and season with more salt, if using.
- Serving Size: per 1/4-cup serving
- Calories: 233
- Carbohydrate Content: 4 g
- Fat Content: 24 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 287 mg
- Sugar Content: 1 g